A delicious new twist on the classic roast

By Drum Digital
01 June 2014

Whether you were planning a braai or a traditional roast for this weekend, Jenny Morris, the Checkers in-house Giggling Gourmet, has a few tricks up her sleeve for combining the two. Have a look at this easy-to-follow video.

Does your family expect a roast, but you’d rather get out of the kitchen and enjoy a braai? Why don’t you all join forces and try these delicious roast recipes for the open fire? Checkers in-house Giggling Gourmet Jenny Morris shows you how.

Click here to watch the video.

Figgy Turducken on the braai

Serves 4

Fig butter basting

50 g soft butter

30 ml (2 T) smooth fig jam

15 ml (1 T) rosemary needles, finely chopped

3 cloves garlic, chopped

zest and juice of 1 orange

The glaze

30 ml (2 T) ginger, finely chopped

1 dried chilli

juice of 2 oranges

30 ml (2 T) soy sauce

45 ml (3 T) smooth fig jam


+/- 2 kg Turducken

salt and pepper to taste

ground cumin


1. Fig butter basting Place the butter into a bowl, add the fig jam, rosemary, garlic, zest and orange juice and combine.

2. The glaze Fry the chopped ginger and chilli in a little oil. Add the orange juice, soy sauce and fig jam, and cook until it becomes a light syrup.

3. Turducken Remove the Turducken from the plastic wrapper and place on a piece of foil large enough to wrap around the meat.

4. Cover with fig butter basting. Season with salt, pepper and ground cumin. Cover the meat with the foil, and place on the braai when ready to cook at a medium to low heat.

5. After 80 minutes remove the foil covering, place it back on the braai and gently brush with the glaze.

6. Allow even browning and use the remaining glaze to sauce the sliced Turducken.

7. Garnish with fresh figs (if in season).

Apricot-stuffed pork belly on the braai

Serves 4

Apricot paste

50 g Turkish apricots

60 ml (4 T) (small handful) fresh coriander, chopped

2,5 ml (½ t) whole cumin, toasted and ground

5 ml (1 t) fresh ginger, chopped

5 ml (1 t) garlic, chopped

5 ml (1 t) rosemary needles, chopped

Pork belly

+/- 1 kg pork belly

a wooden skewer soaked in water for 30 minutes

salt and pepper to taste

10 ml (2 t) ground cumin

olive oil for drizzling


1. Apricot paste Place the apricots into a blender, blend to a paste and add a few spoons of water. Add the remaining ingredients and mix well.

2. Pork belly Cut a pocket into the middle of the belly – start 2 cm from the left and cut until there is only 2 cm left on the right.

3. Open the pocket and spread with the apricot paste.

4. Seal by pushing the skewer through the meat on the open end and push it back through the meat again from the other end to close.

5. Season the sides and bottom of the pork with salt, pepper and cumin – be sure to not put cumin or pepper on the crackling.

6. Drizzle the crackling with a few teaspoons of olive oil, season with salt and rub this all over the skin.

7. Ensure your braai is at a medium to low heat, place the crackling side on the grid first and allow to cook gently. If it browns too quickly, you may have to reduce the heat.

8. Turn the belly every 15 minutes and allow the crackling side to spend more time on the grid so it becomes crispy. The meat should be done within 75 to 90 minutes.

-Recipes by Jenny Morris

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